Eclairs
You already know that I am in love with French cuisine, which also includes French desserts. When trying to choose my favorite one, I am often faced with a tough decision, but somewhere on the top are the eclairs.
Also, for the first time, I made Ruby chocolate eclairs with pink pastry cream. An incredibly delicious combination, at least this is what my picky husband claimed.
I also made the regular chocolate eclairs, as my son prefers the classic taste.
Choux pastry:
- 250 ml water
- 90 gr butter
- 1/2 tsp salt
- 1 tbsp sugar
- 200 gr flour
- 4 eggs
Instructions:
Bring to a boil the water, butter, salt, and sugar. Remove from heat, and while mixing with a wooden spoon, slowly add the flour. Let the mixture cool a little bit, and add the eggs one by one while mixing (you can use the wooden spoon or an electric mixer). Place the mixture into a piping bag with a 1 cm opening and make 10 cm long eclairs.
Bake for 30 min at 180 C – until golden brown.
Set them aside to cool down a little to fill them with the previously prepared pastry cream.
Bon Appétit